Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

Heat the oil in a large pan. Add the onions and cook until softened, then add the garlic and stir around the pan for 1 min more. Scoop the onions to one side of the pan, add the lamb and cook until browned. Pour off any excess oil from the pan.

Add the spices and oregano, then tip in the aubergine. Fry for another 5 mins until the aubergine has softened a little, then crumble in the stock cube and add the tomatoes, along with half a can of water. Season, cover the pan and simmer for 30 mins.

Uncover the lamb mince and continue to simmer until the sauce is thick and clinging to the meat – about 15 mins. Meanwhile, make the béchamel sauce. Warm the milk in a large pan with the bay leaves. Melt the butter in another large pan, stir in the flour to make a paste, then add the warm milk, ladle by ladle, stirring well between each addition, until you have a thick, smooth sauce. Season well and add the Parmesan. Meanwhile, cook the pasta following pack instructions, then drain.

Heat oven to 200C/180C fan/gas 6. Tip the mince into a large baking dish. Mix the macaroni into the cheesy sauce and pour this over the lamb. Sprinkle with the remaining cheese. Can now be frozen, defrost before cooking. Bake for 35-40 mins until golden brown and crispy on top. Leave to cool for 5 mins before serving.

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Comments, questions and tips

Comments (3)

heidiwoodham28th Jul, 2016

This is delicious. I made a cheese sauce instead of a bechamel sauce and the finished product was a great success. I'm sure this will become a favourite, only to be made when I have a couple of hours free though.

First cooked this in August this year and thought it was terrific but wondered about its provinence. Anyway, have just by chance returned from holiday in rural Cyprus & discovered whilst there that it is a classic Cypriot dish, and this recipe is very authentic.

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